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- 1 lb sirloin steak, cut into bite-sized cubes - 1 tablespoon olive oil - 1 large onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 2 jalapeño peppers, finely minced The main ingredients create a rich base for the chili. I love using sirloin steak for its great flavor and tenderness. Olive oil helps to brown the steak nicely. The onion and garlic add depth and aroma. Bell peppers bring sweetness and color. Jalapeños give that spicy kick, which you can adjust based on your taste. - 1 can (14 oz) diced tomatoes with their juices - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed Canned ingredients make this chili easy and quick. Diced tomatoes add moisture and flavor. Kidney beans and black beans provide protein and fiber. They also help to thicken the chili and create a hearty texture. - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (optional, adjust to taste) - Salt and pepper to taste Spices are key to making chili special. Chili powder gives a classic taste. Ground cumin adds warmth and earthiness. Smoked paprika brings a hint of smokiness. Cayenne pepper is perfect for those who love heat. Don’t forget to season with salt and pepper to enhance all the flavors. {{ingredient_image_2}} To start, heat olive oil in a large pot over medium-high heat. I like to use a Dutch oven for even cooking. Once the oil shimmers, add your cubed sirloin steak. Sauté the steak for about 5-7 minutes. Stir it often to get it brown on all sides. This browning step adds deep flavor to your chili. Once browned, take the steak out and set it aside on a plate. Next, keep the pot hot and add the diced onion. Cooking the onion for about 3-4 minutes helps it soften and turn translucent. Then, add minced garlic and cook for another 30 seconds. This step is vital as it builds a rich flavor base for your chili. Now, it’s time to add the fun ingredients! Toss in the chopped red and green bell peppers and minced jalapeños. Sauté these for about 5 minutes until tender. Return the browned steak to the pot. Now, pour in the diced tomatoes with their juices, kidney beans, and black beans. Sprinkle in chili powder, ground cumin, smoked paprika, and cayenne pepper. Mix everything well. Next, pour in the beef broth and bring it to a boil. Lower the heat and cover the pot, letting it simmer for 30-40 minutes. Stir it occasionally to blend the flavors. After simmering, taste the chili and adjust with salt or cayenne if you want more heat. Finally, serve the hot chili in bowls. Garnish with fresh cilantro and, if you like, add a dollop of sour cream or shredded cheese. Enjoy this hearty comfort food! To get the best flavor, start with fresh ingredients. Use quality sirloin steak for the best taste. Sauté the steak until it is browned. This step adds depth to your chili. Next, cook the onion and garlic together. This mix builds a rich base flavor. When adding peppers, chop them evenly. This helps them cook at the same rate. Stir the chili often while it simmers. This prevents sticking and helps blend the flavors. Garnish your chili with fresh cilantro. The bright flavor adds a nice touch. You can also sprinkle shredded cheese on top. This adds creaminess and texture. Serve the chili with crusty bread or cornbread. These sides soak up the delicious sauce. For a refreshing twist, add lime wedges. A squeeze of lime brightens the dish. To change the heat, use more or fewer jalapeños. If you want a milder chili, remove the seeds. For more heat, add more cayenne pepper. You can also try different peppers. Poblano or serrano peppers can add flavor and heat. Each pepper brings its unique taste. Adjust spice levels to match your preference. This way, everyone can enjoy the chili. Pro Tips Choose Your Cut Wisely: For a tender and juicy chili, opt for well-marbled cuts like sirloin or chuck. They hold up well during the long cooking process. Layer the Flavors: Don’t rush the sautéing step! Taking the time to properly brown the meat and cook the vegetables will enhance the overall flavor of your chili. Adjust the Heat: If you prefer a milder chili, remove the seeds and membranes from the jalapeños before chopping. For more heat, include the seeds or add extra cayenne pepper. Let It Rest: For the best flavor, allow your chili to cool and then refrigerate it overnight. The flavors will meld beautifully, making it even tastier the next day! {{image_4}} If you want a meat-free chili, you can easily switch out the steak. I suggest using hearty ingredients that pack flavor. Try using: - 1 lb of mushrooms, diced - 1 cup of lentils - 1 cup of chopped zucchini - 1 cup of corn Beans are great too! I love using: - 1 can of kidney beans - 1 can of chickpeas These options give a nice texture and taste. They make the chili rich and filling without meat. You can make this chili in different ways. The stovetop is quick and easy, but a slow cooker makes it even better. For stovetop: - Brown the steak and sauté the veggies as usual. - Then let it simmer for about 30-40 minutes. With a slow cooker, do this: - Brown the steak first. - Add everything to the slow cooker and cook on low for 6-8 hours. The Instant Pot is a fun option too! Just: - Use the sauté setting for the steak and veggies. - Add all the ingredients and cook on high pressure for 15 minutes. Each method gives a unique flavor to your chili! Chili varies a lot by region. In some places, you might find unique spices. For example: - In Texas, they use more chili powder and less tomato. - In the Southwest, cumin and coriander add depth. Traditional toppings are also key. Here are some favorites: - Diced onions - Fresh jalapeños - Avocado slices These toppings enhance the chili and add a fresh touch. Try mixing and matching to find your favorite spin! To keep your chili fresh, store it in an airtight container. This helps prevent spills and keeps it tasty. Let the chili cool down before sealing it. You can keep spicy steak chili in the fridge for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. Freezing chili is easy and smart. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for expansion. Your chili can stay frozen for up to 3 months. When you want to eat it, take it out and thaw it overnight in the fridge. Heat it on the stove or in the microwave until it's hot throughout. Batch cooking is a great way to save time. Make a big pot of spicy steak chili on the weekend. Portion it into containers for easy meals. You can enjoy it as a quick weeknight dinner. Pair it with rice, cornbread, or tortilla chips for a full meal. This way, you get delicious food without extra work during the week. You can use flank steak or chuck roast. Both options have great flavor and tenderness. If you want a leaner choice, try turkey or chicken breast. For a plant-based option, use mushrooms or jackfruit. These substitutes will still give your chili a hearty feel. Spicy steak chili lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Let it cool before sealing to keep it fresh. If you want to keep it longer, you can freeze it. Absolutely! To add more heat, increase the jalapeños or cayenne pepper. You can also add a few dashes of hot sauce. If you want a smoky flavor, consider adding chipotle peppers. Just be careful, as too much can overpower the dish. Chili pairs well with cornbread, rice, or tortilla chips. A fresh salad can balance the heat. For a fun twist, serve it with baked potatoes. These sides add texture and flavor to your meal. Yes, spicy steak chili is great for meal prep. You can make a large batch and divide it into portions. It reheats well, making it perfect for busy days. Just store it in the fridge or freezer for easy meals later. You have learned how to make a flavorful spicy steak chili. We covered key ingredients, including sirloin steak, beans, and spices that boost flavor. The step-by-step guide ensures perfect cooking. You can adjust heat levels and explore vegetarian options for everyone. Don't forget the serving tips and storage info for leftovers. Try this recipe for your next meal. Enjoy it today or save it for later. You’ll impress your friends and family with your delicious chili.

Spicy Steak Chili Extravaganza

A hearty and spicy chili made with sirloin steak and a variety of peppers, perfect for warming up on a chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb sirloin steak, cut into bite-sized cubes
  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 jalapeño peppers finely minced
  • 1 can (14 oz) diced tomatoes with their juices
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (optional, adjust to taste)
  • to taste salt and pepper
  • 1 cup beef broth
  • for garnish fresh cilantro, chopped
  • for serving sour cream (optional)
  • for serving shredded cheese (optional)

Instructions
 

  • In a large pot or Dutch oven, pour in the olive oil and heat over medium-high heat. Once hot, add the cubed sirloin steak. Sauté the steak for approximately 5-7 minutes, stirring occasionally, until it is browned on all sides. Once browned, remove the steak from the pot and set it aside on a plate.
  • In the same pot, without cleaning it, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent and soft. Next, add the minced garlic, cooking for an additional 30 seconds until fragrant.
  • Add in the chopped red and green bell peppers along with the minced jalapeños. Continue to sauté everything together for about 5 minutes until the peppers are tender.
  • Return the browned sirloin steak back into the pot. Next, add the diced tomatoes (including juices), kidney beans, and black beans. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and pepper, mixing everything well.
  • Pour the beef broth into the pot and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking and to blend the flavors.
  • After simmering, taste the chili and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper for an extra kick if desired.
  • Ladle the hot chili into bowls, garnishing with fresh chopped cilantro. For added richness, top with a dollop of sour cream and a sprinkle of shredded cheese if you choose.

Notes

Serve with lime wedges and extra cilantro for garnish.
Keyword chili, comfort food, spicy, steak